Ingredients:

 

• 1/2 Tamari or Soy Sauce
• 1/2 Cup Water
• 2 Tblsp. Peanut Oil
• 2 Tblsp Chopped Ginger
• 2 Cloves Garlic
• 1/4 Cup Brown Sugar
• 1/4 Cup Cilantro
• 1/4 Cup Green Onions
• 1 Tsp. Onion Powder
• 1/2 Tsp. Chili Flakes{item} |

 

Instructions:

Place all ingredients in a blender on high for two minutes until smooth. Marinate steaks for 2 to 4 hours. Makes enough for 2 pounds of steak.

Ingredients:

 

• 1 cup Cabernet Sauvignon
• 3 cups veal stock or beef broth
• 3 sprigs fresh thyme
• 1 bay leaf

Instructions:

In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.

Ingredients:

   

• 12-ounce 7X ribeyes
• Salt and pepper

Instructions:

Ribeyes should be at room temperature for 20 minutes prior to grilling. During that 20 minutes, heat a gas grill on medium high heat. Season steaks with salt and black pepper, and place gently on grill. If a flare-up occurs, move meat to one side and turn down the grill. Cook steaks four minutes on each side for medium rare, then set aside to rest for 5 minutes. Slice on the bias, and serve with Cabernet Reduction Sauce.

Ingredients:

 

• 1 pound maitake mushrooms
• live oil or butter

Instructions:

In small sauté pan over medium heat, lightly sauté mushrooms in olive oil or butter for about three minutes.

Ingredients:

 

• 2 Tbsp Red Wine Vinegar
• 1 Tbsp Balsamic Vinegar
• 1/4 Cup Red Wine
• 1/2 Virgin Olive Oil
• 1/2 Tsp Onion Powder
• 1/2 Tsp Crushed Black Pepper
• 6 Basil Leaves{item} |

Instructions:

Place ingredients in a blender on high for two minutes until smooth. Marinate steaks for 4 to 6 hours. Makes enough for 2 pounds of steak.

Ingredients:

 

• 2 pounds Yukon gold potatoes
• 4 ounces sour cream
• 2 ounces butter, softened and at room temperature
• 1 teaspoon chopped rosemary
• Salt and white pepper



Instructions:

Place whole potatoes in heavy 4-quart pot and cover with water, then bring to boil and cook until potatoes are fork-tender. Drain well with colander. Mash potatoes by hand or (gently) with electric mixer, adding butter, sour cream, rosemary, and then salt and pepper to taste.

Ingredients:

 

• 2 Tbsp Brown Sugar
• 1 Tsp Onion Powder
• 1 Tsp Dried Thyme
• 1 Tsp Paprika
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Cumin
• 1/2 Tsp Cayenne
• 1/2 Tsp Crushed Black Pepper{item} |

 

Instructions:

Combine all ingredients in a spice grinder and pulse 30 seconds or mix in a bowl for 1 minute until well blended. Rub on steak prior to searing on flat iron. Makes enough for 2 pounds of meat.

Ingredients:

 

• 2 large baking potatoes
• 1 quart canola oil
• 4 sprigs rosemary{item}

Instructions:

Thinly slice potatoes lengthwise, using mandoline or slicer. Fry potato slices about 30 seconds, just enough to blanch and soften. As they come from the fryer, place flat on a sheet pan. On each slice, place a small sprig of rosemary, and then another slice of cooked potato, pressing flat. When pan is full, place pan in oven for 10 minutes, turning once, and remove when crisp. Season with salt.